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Gluten-free Peanut Butter Granola

Recipe by The Pioneer Chicks
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author Alexa Lehr

Ingredients

  • 3 1/2 cups Bob's Red Mill gluten-free rolled oats
  • 1/2 cup organic sunflower seeds
  • 1/4 cup organic shredded coconut
  • 2 T. organic hemp seeds
  • 1 T. organic chia seeds
  • 2 T. organic quinoa
  • 1/2 tsp. organic cinnamon
  • pinch of sea salt
  • 1/3 cup pure maple syrup
  • 1/2 cup organic peanut butter
  • 2 T. organic coconut oil

Instructions

  • Preheat the oven to 325° F. Line an 11x14" baking sheet with unbleached parchment paper.
  • In a large mixing bowl, combine all of the dry ingredients.
  • In a small saucepan, melt the coconut oil together with the peanut butter and maple syrup. Stir periodically to ensure everything is combined. Pour the peanut butter mixture into the dry ingredients and stir thoroughly to combine.
  • Spread the granola out evenly on the baking sheet. Bake for 15 minutes and then gently stir the granola. Bake for 15-20 more minutes. The granola should be lightly browned. Allow the granola to cool completely without stirring it so that the chunks can form.
  • Note: If you have a convection oven you can bake the granola for 10 minutes with convection turned on, stir the granola, then bake for a final 10 minutes with convection still turned on.